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Sesame Tofu Spring Rolls

Delicious Tofu Spring Rolls made with crispy tofu that's coated in a sticky sesame sauce, along with carrots and cucumber. They're light, summer-y, energizing, and a delicious way to eat tofu!
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: lunch, Snack
Cuisine: Vietnamese
Diet: Vegan, Vegetarian
Keyword: spring rolls, tofu spring rolls
Servings: 16 spring rolls
Calories: 84kcal
Author: Erin


  • 16 spring roll papers
  • 1 block tofu super firm
  • 1 cup cucumber diced
  • 3/4 cup shredded carrots

for the sauce:

  • 3 tablespoon toasted sesame oil
  • 2 tablespoon soy sauce
  • 1/2 teaspoon fresh ginger grated
  • 1 teaspoon sesame seeds
  • 1 teaspoon cornstarch


  • First, press the tofu. You can either use a tofu press or do it yourself. If you do it yourself: Pour tofu onto a plate and use a dish towel or several paper towels to soak up the moisture. I used a dish towel and pressed down several times for a few seconds at a time. You want most of the moisture to be soaked up if possible.
  • Next, slice the tofu into cubes, then place it into a large skillet with 2 tablespoon of oil and cook over medium-high until tofu is crispy on all sides. While tofu is cooking, chop cucumber up into small pieces.
  • Next, make the sauce: whisk all sauce ingredients together and set aside. Once the tofu is crispy, reduce the heat to low and pour sauce into the skillet, using a large spoon to stir until the tofu is coated; remove from heat.
  • From here, start making your spring rolls. Have a large bowl of warm water beside you.
  • To assemble: Soak 1 spring roll paper in water, approximately 15 seconds on one side and then flip it over and soak it for 15 more seconds or until the paper is soft. Carefully place the soaked paper on a clean towel and then add your ingredients: tofu, cucumber and carrots. You want the rolls to be full but not so full that you can't roll them up and/or that they break.
  • Roll the paper up the same way you would a wrap and then set aside. Repeat this process for all 16 spring rolls.
  • Dip your spring rolls in soy sauce/sriracha mayo/store bought teriyaki sauce and enjoy!


*Calories are per spring roll and are an estimation
Dipping sauce options: soy sauce, sriracha mayo and/or store bought teriyaki sauce


Calories: 84kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 239mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 833IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg